Restaurant

THE EXPERTISE OF ENTHUSIASTS

Le Restaurant

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This is a famous restaurant among discerning palates, which would not be the case without Alexia Chenevard’s attentive service. Alongside Martial Chauvelière, she welcomes her guests with the utmost professionalism.
She’s attentive and uses all her experience to serve her loyal and demanding clientele.
Extra special attention is reserved for wine advice: whether you’re looking for a wine from a popular Geneva winemaker, a hard-to-find Burgundy producer, or even an exclusive vintage of a Grand Cru Classé, she’ll always have the right bottle to make your meal memorable.

Restaurant Menu

The menu created by Rodolphe Estiot-Braud, who has been with us since 2013, under the guidance of Philippe Chevrier, sends guests on a culinary journey with multiple influences.

Le patio’s favourites – starters


Seasonal hand‑cut beef tartare with wide garlic pine nuts & sun dried tomatoes
26.00.-
Classic » knife-cut beef tartare, grilled bread toast
26.00.-

Braised oxtail ravioli with foie gras and Port wine reduction
24.00.-

Sautéed frog legs with garlic and persley
28.00.-

Green asparagus panna cotta, grappa fruit and bottarga
24.00.-

Perfect egg, asparagus and morel fricassee, pink garlic
24.00.-
Tuna tataki sweet and yuzu
26.00.-

Seasonal asparagus, sabayon orange and smoked pepper
22.00.-

Onion tart smocked pork belly
20.00.-

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MENU

65.-


Spoonful of Hand-Cut Beef Tartare with wide garlic pine nuts &sun dried tomatoes
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Perfect egg, asparagus and morel fricasse, pink garlic
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Pavlova with passion fruit

Main courses


Lobster Vol-au-Vent with asparagus&morel
58.00.-
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Lobster fricassee with Thai spices and lemon grass
48.00.-

Gratined beef filet with bone marrow
58.00.-
Crispy Veal sweetbread peas and rosemary jus
38.00.-

Sole Meunière with Spinach Purée and Homemade Fries
55.00.-
Skate wing roast with tomato vinaigrette and olives
38.00.-

Artic Char, peas trout roe and butter sauce
44.00.-

Rack if lamb thyme jus zucchini and sauteed potatoes
54.00.-

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Dessert


Assorted aged cheeses from “Les Férus”
16.00.-
Paris brest
15.00.-
« Classic » Rum Baba, Madagascar vanilla whipped cream
18.00.-
Chocolate siphon, caramel, peanuts, brownies
16.00.-
Chestnut Millefeuille
15.00.-

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